This is my simplified version of the classic bread. It is an exceedingly delicate dough and serves majestically, crowned high and golden brown. Brioche needs little embellishment...only lots of creamy whipped sweet butter.
1/3 cup warm water (105° to 115°)
3 packages active dry yeast
3 teaspoons sugar
3 eggs
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
3 cups flour, lightly packed
melted butter
In a glass measuring cup, stir together warm water, yeast and sugar. Allow to stand until doubled in volume and bubbly. This is called "proofing the yeast" and if it does not foam, yeast is not active and should be discarded.
In a large mixer bowl, beat eggs, sugar, vanilla and salt. Add yeast mixture and beat until blended. Beat in melted butter and flour. If you have a dough hook, use it at this time. If not, then you must knead the dough until it is smooth and satiny, about 5 minutes. Shape dough into a ball and turn into a greased bowl. Cover with plastic wrap and let it rise in a warm place (85°) until doubled in volume.
Punch dough down and shape it into a ball. Place in a 1 1/2-quart brioche pan or soufflé dish that is lightly greased and floured. (Shape a ball on top by grasping a handful of dough and twisting it...optional but traditional). Cover and let rise again in a warm place until dough is doubled in volume. Remove plastic wrap.
Brush top with melted butter and bake in a 400° oven for 10 minutes. Reduce heat to 350° and continue baking for about 30 minutes or until top is a deep golden brown. A lovely crown will have formed. Allow to cool in baking dish on a rack.
Serve with creamy butter, cheese or pate, for a never to be forgotten treat.
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